Spicy Southern Deviled Eggs (and Virtual Baby Shower!)
Oh hi. Today we are getting crazy with spicy southern deviled eggs. These delicious deviled eggs are spiced up with hot sauce and chopped jalapeños. A sure treat for anyone who loves deviled eggs!
Today is a special day because we are celebrating the arrival of Angie from Big Bear’s Wife’s baby by throwing her a surprise virtual baby shower! I know she loves southern food so I’m bringing these spicy southern deviled eggs to the party. ♥︎ In addition to these deviled eggs, you’ll find other delicious recipes brought to the baby shower by fellow food bloggers at the end of this post.
These deviled eggs are made with the ingredients used in traditional southern deviled eggs: mayo, mustard, relish and paprika. In addition to the traditional ingredients, I added chopped jalapeños and a dash of hot sauce to make these eggs spicy! They aren’t super spicy deviled eggs so you can enjoy them even if your palate typically doesn’t prefer spicy foods. WIN!
These spicy southern deviled eggs are super easy to make and are full of bold flavor, thanks to the jalapeños, hot sauce and sweet and spicy relish. I used Wickles relish but if you can’t find that, sub with your favorite sweet relish.
Serve these deviled eggs at parties, on game day or at baby showers!
- 6 large eggs
- ½ tbsp finely chopped jalapeño
- 3 tbsp mayo
- 2 tsp Wickles relish (or any spicy sweet relish)
- 1 tsp spicy brown mustard
- 1 tsp hot sauce
- Sliced green onion and paprika for garnish
- Hard boil the eggs, peel and allow to cool.
- Once the eggs are cool, slice in half lengthwise and place the yolks in a mixing bowl.
- Add the jalapeno, mayo, relish, mustard and hot sauce to the mixing bowl with the egg yolks. Mix well.
- Fill each egg with the egg yolk mixture. Be sure to distribute evenly (see notes).
- Garnish with sliced green onion and paprika.
For filling the eggs: I filled up a ziplock bag with the egg yolk mixture, cut a small section out of a bottom corner of the bag and squeezed the mixture into each egg. I start conservatively and fill each egg with a small amount of the mixture and then add more to each egg until all are filled evenly and all of the mixture is used.
Nutrition information calculated using My Fitness Pal and is an estimate.
Nutrition Information:Yield: 6 Serving Size: 2 eggs
Amount Per Serving: Calories: 97 Total Fat: 7g Carbohydrates: 1g Protein: 6g
Did you make this recipe? I’d love for you to leave a comment and a rating below!
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Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!
Appetizers & Salads:
Creamy Grape Salad with Toasted Pecans from Unsophisticook
Mini Chicken & Waffles from Sweet Beginnings
Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos
Spicy Southern Deviled Eggs from This Gal Cooks
Banana Pudding Layered Dessert from High Heels and Grills
Brookies from Baked Bree
Caramel Corn from The Redhead Baker
Caramel Pecan Cheesecake from Cooking with Carlee
Chocolate Chip Clouds from All Day I Dream About Food
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom
Mickey Mouse Candy Pops from The Decorated Cookie
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet
Small Batch Rhubarb Strawberry Jam from The JavaCupcake Blog
Yellow Butter Cake with Chocolate Icing from That Skinny Chick Can Bake
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips